This recipe is super-quick and makes a great mid-week dinner.
Heat a tablespoon of olive oil over medium-high heat in a large skillet. Add a cup and a half chopped onion (save more time by buying pre-chopped onion if you can find it in the produce section of your supermarket), along with 1/2 tsp. cumin, 1/4 tsp. salt, a dash of black pepper, and one poblano pepper, seeded and chopped Cook for 5 minutes.
Add a 15-oz can of black beans and cook an additional minute. Remove from heat and stir in 1/3 cup chopped avocado and one cup of jarred, peeled and sliced mango. A lot of jarred fruit comes in heavy thick syrups, but I found a brand called Danielle's that used all natural ingredients and a light syrup of sugar and water, so I figured that was my best bet - healthwise and veganwise!
Place 4 (8-inch) flour tortillas on a baking sheet coated with cooking spray. Spoon 3/4 cup of the bean mixture onto the centers, leaving a 1/4 inch border. Top each with 2 tablespoons grated vegan cheddar cheese (such as the cheddar block from Galaxy Foods). Fold in half and lightly coat the tops with cooking spray.
Broil in the oven for 3 minutes. One quesadilla is 340 calories.
As to the tortillas, I found a new brand with a certified Vegan sticker right on the back, so of course I bought it! Check out Mario & Ricardo's Tortilla factory.
poblano pepper $0.60
black beans $0.79
jarred mango $0.49
(note: costs may be off the nexy couple days. My grocery receipt didn't print clearly)
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html